Ingredients:
- 1 tbsp minced fresh gingerroot
- 1 boneless skinless pheasant breast (about 3/4 lb), cut into strips
- 1 cup each julienned carrots, celery and onion
Directions:
- In a small bowl, combine the cornstarch, soy sauce, ginger and bouillon until blended. Add water; set aside. In a skillet or wok, stir-fry pheasant in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm.
- Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add the celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 5 minutes. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.93 Kcal (938 kJ) | ||
| Calories from fat | 87.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.76g | 15% | |
|---|---|---|---|
| Cholesterol | 49.51mg | 17% | |
| Sodium | 900.39mg | 38% | |
| Potassium | 301.5mg | 6% | |
| Total Carbs | 9g | 3% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 23.52g | 47% | |
| Vitamin C | 25.4mg | 42% | |
| Iron | 1.3mg | 7% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 83.79 Kcal (351 kJ) | ||
| Calories from fat | 32.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 15% | |
|---|---|---|---|
| Cholesterol | 18.53mg | 17% | |
| Sodium | 336.92mg | 38% | |
| Potassium | 112.82mg | 6% | |
| Total Carbs | 3.37g | 3% | |
| Sugars | 0.55g | 6% | |
| Dietary Fiber | 0.75g | 8% | |
| Protein | 8.8g | 47% | |
| Vitamin C | 9.5mg | 42% | |
| Iron | 0.5mg | 7% | |
| Calcium | 9.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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